The Mezcal Frozen Hot Chocolate

author Cooking Supper   5 month ago

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Thai Street Food Michelin Star - GIANT CRAB OMELET at Jay Fai (ร้านเจ๊ไฝ) in Bangkok, Thailand!

►SUBSCRIBE for 2 new videos per week: ►T-shirts available now: Congratulations to Jay Fai (ร้านเจ๊ไฝ) who recently was awarded a Michelin Star! Jay Fai (ร้านเจ๊ไฝ) is no doubt one of the most legendary Thai street food restaurants in Bangkok - some people are loyal fans, others say that it’s overpriced. It’s a Thai restaurants in Bangkok that I had been wanting to eat at for a long time, but never got around to it - partly because it is so expensive. So finally one day for lunch, Ying and I drove over to central Bangkok to try Jay Fai (ร้านเจ๊ไฝ) for the first time. But really quickly, about the name.... In Thai, Jay (เจ๊) means a Chinese Aunty and Fai (ไฝ) means a mole, yes a mole. What I can tell you first about the restaurant is that the owner is absolutely awesome. She wears ski goggles and a snow cap while she’s cooking, and she cooks over huge fire charcoal, fanning the flame as she expertly cooks. She’s also quite a character, and she loves to chat - so while I was filming she shared all about herself, and how her method of cooking her legendary Thai crab omelet ensures that it doesn’t soak up very much oil. It’s indeed the most amazing omelet you might ever see in your life. Crab omelet (ไข่เจียวปู) - You can either order the 800 THB or the 1000 THB crab omelet, I went with the 1000 THB. It’s huge, but only uses 2 eggs, but it’s packed with shell less crab nuggets. The omelet is cooked burrito style, and it’s massive. It’s a must order when you eat at Jay Fai (ร้านเจ๊ไฝ). Drunken noodles (เส้นใหญ่ผัดขี้เมาทะเล) - Her version of Thai drunken noodles (pad kee mao sen ya) is the dish I would come back for over and over again. Again, it’s not cheap, but the quality of seafood and the seasoning that she uses is superb. The balance of flavor will blow your mind - it’s really the best plate of Thai drunken noodles I’ve had in Bangkok. Tom yum goong (ต้มยำกุ้ง) - For our final dish we tried Jay Fai (ร้านเจ๊ไฝ) tom yum goong. Again, massive prawns and seafood were used, and she cooked it over charcoal. It was awesomely delicious, sour, and flavorful. Conclusion: Eating at Thai street food restaurants like this can be all about expectations. You have to go in knowing the prices are very high and you’re going to spend way more money than going to any other corner Thai street food restaurant. That being said, it’s a one-of-a-kind historical culinary legend of a restaurant in Bangkok. I thoroughly enjoyed my experience eat at Jay Fai (ร้านเจ๊ไฝ), and it was an honor to stand there and talk with Jay Fai (ร้านเจ๊ไฝ), and then eat her cooking. Total price - 2,370 THB ($72.32) Jay Fai (ร้านเจ๊ไฝ) Address: 327 Thanon Maha Chai, Samran Rat, Phra Nakhon, Bangkok 10200, Thailand Open hours: 1:30 pm – 1:30 am Phone: 02-2339384 ที่อยู่ 327 ถนน มหาไชย แขวงสำราญราษฎร์ เขตพระนคร กรุงเทพฯ 10200 โทร. 02-2339384 เปิดบริการ 13.30-01.30 น. MUSIC: ***CAMERA GEAR*** I used to make this video (these are affiliate links): Main camera: Main lens: 2nd lens: Microphone: Gorillapod: I would love to connect with you! Instagram: Facebook: T-shirts available now:

FIRED UP PIZZA Pani Puri | Indian Chaat with Italian Twist | Indian Street Food

Bliss Veg Resto is a small street food joint in Mumbai which serves innovative fusion dishes with lots of cheese added on top. They also offer different types of Panini, sandwiches, garlic breads, pastas and pizzas. Their speciality is unique fusion dish called Pizza Punch, the Panipuri made Pizza style. Puri filled with exotic veggies, pizza sauces and topped with lots and lots of cheese . The cheese on top is melted with a blow torch, which makes it amazing watch before it is ready to eat. Address: Bliss Veg Resto, Sevaram Lalwani road, Opposite Vijay Society Hall, Mulund West, Mumbai Music Credits: Marxist Arrow by Twin Musicom is licensed under a Creative Commons Attribution license ( Artist:

Los Chocolates que NUNCA Podras Pagar!! | CHOCOLATES MAS CAROS | Kaboomred

Hoy deleitare tus ojos con los Chocolates mas caros del mundo y te advierto que este no es un top apto para pobres! Numero 5 Godiva precio 300 dólares Numero 4 Richart precio 850 dólares Numero 3 DeLafèe precio 504 dólares Numero 2 Noka Vintages Collection precio 1,000 dólares Numero 1 Wispa Gold Chocolate precio 1,243 dolares VIDEO ANTERIOR :::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::: Lo mas trendy de la Semana #3 5 Cosas que no conocias de Coca Cola Pagina Web SIGUEME EN REDES SOCIALES :::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::: Facebook Instagram Twitter Google plus ➤ EL VIDEO MAS IMPRESIONANTE DE INTERNET ➤ LOS LUGARES MAS RAROS DEL MUNDO ➤ 10 YOUTUBERS CON MAS SUSCRIPTORES MEXICO

How to Make the Ultimate Thick, Creamy Milk Shake - You're Doing It All Wrong

Supersweet, watered-down milk shakes are nobody's idea of a good time. Tyler Malek, head ice cream maker at Salt & Straw in Portland, Oregon, has a few tips to help you achieve a thick, velvety milk shake without turning it into a sugar bomb. Didn't know that you were doing it wrong? To avoid any future mistakes, bone up with a few more You're Doing It All Wrong videos: Subscribe to CHOW: For more recipes, stories and videos, check out CHOW on Twitter:!/CHOW CHOW on Facebook: ========================================================

Torched Sous Vide Steak with Bernzomatic TS8000

This content was sponsored by Bernzomatic. To learn more, please visit: In this video, I'm demonstrating the process of torching filet mignon that was cooked sous vide. Using a torch to sear the steak can be done as an alternative to, or in addition to, pan searing. The fast, high heat creates a crust on the steak without overcooking the interior; something that can be risky with pan searing. One of the disadvantages of sous vide cooking is that it leaves meat with a wet surface, which can make achieving a hard sear more difficult. Applying a torch is an easy way to combat that. This technique works with any cut of steak and spice rub (or just salt and pepper.) For a complete recipe, please visit: (Recipe will be live by end of day 2/12/18) Products Used (Affiliate Links): Sansaire Sous Vide Immersion Circulator 1100 watts Bernzomatic Max Heat Torch for Faster Work Times (Kit includes a 14.1 oz. MAP-Pro-filled cylinder) Heavy Duty Half Sheet Pan with Oven-Safe Rack

Frozen Hot Chocolates are great, but try my Mezcal Frozen Hot Chocolate!

Blow Torch:


1 Hot Minute Chocolate Bar (roughly 2 ounces)
3 fluid ounces Mezcal (or Tequila)
1 Tbsp light blue agave
3/4 c whole milk
1/2 c heavy cream
3 c ice

Use a peeler to shave some chocolate for garnish and set aside shavings. Chop the remaining chocolate bar into small chunks. Melt chocolate on medium low to low heat over a double boiler. Once chocolate is melted take off heat and wipe the bottom of the bowl (to remove moisture). Incorporate agave, Mezcal, milk, and cream into melted chocolate. Add ice and chocolate mixture into blender - blend until smooth. Portion into glasses.

1/4 c heavy cream
splash of vanilla
light blue agave (to taste)
grated cinnamon (to taste)

In a medium to large bowl whisk cream to stiff peaks. Add vanilla. To taste, add agave and cinnamon.

Dollop whipped cream onto frozen hot chocolate. Sprinkle with chocolate shavings. Push mezcal-soaked cinnamon stick into drink and torch the top of the stick until fragrant. ENJOY!!!



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